Posted in 🍔 Food

Recipe #1: Ricotta-Almond Lemoncake

One day, I was browsing around, looking for a recipe to make with almond since I loooove almonds. I stumbled upon this recipe and Oh Em Gee.. It was a gamechanger for me! Fluffy, fresh and divine! Credit go to Culy.nl for the recipe – I just LOVE it.

Ingredients:

  • 120 grams of unsalted butter at room temperature
  • 275 grams of white sugar
  • 1 vanilla stick (or liquid vanilla, like I used)
  • Gratings of 3 lemons (or lemon powder, like I used)
  • A pinch of salt
  • 4 eggs, divided and at room temperature
  • 240 grams of almond flour
  • 300 grams of ricotta
  • Almond shavings (for decoration)
  • Icing sugar (for decoration)
  • Round baking mold of 20 cm

Tip: What I always find easiest when I start baking, is to gather and measure all the ingredients up front. Gives you a nice overview and a better flow during baking. For this recipe, you need to use the egg whites and the yolks seperately, so make sure to already divide them upfront. Also, already read the recipe upfront so you understand the whole process.

How to make:

Preheat the oven to 160 degrees, grease a spring form of 20 cm and cover it with baking paper. Put the soft butter, 165 grams of sugar (so not all of the sugar!!), seeds of the vanilla pod, lemon zest (or powder) and a pinch of salt in a large bowl and mix for 8 to 10 minutes, until the mixture is pale and creamy.

Add the egg yolks one by one and keep beating until you have a smooth and light mixture. Add the almond flour and keep beating. Then fold the ricotta through the batter until it is completely absorbed.

In a clean bowl, mix the egg whites until soft spikes form. Now add the rest of the sugar bit by bit and keep mixing until the peaks become firmer and shiny. Fold a little of the whipped egg whites through the almond ricotta mixture until it is completely absorbed. Repeat with the rest of the egg whites mixture.

Pour the mixture into the cake mold and decorate the top with almond shavings. Bake the cake 40 to 45 minutes at 160 degrees, until it feels firm and the top is golden brown. Let the cake cool completely in the cake pan and sprinkle with icing sugar just before serving.

HEAVEN AWAITS

Good to know: because of the moisture, the cake can last for 3-4 days without drying out. Plenty of time to finish it 😉

GET IN MY BELLY

Since I made this for the first time, my boyfriend requested it several other times and I have to admit that I really love it as well!

Do you have a favourite dessert recipe? Do share!
Until next time,

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